Wednesday, 28 December 2011

Lavender Biscuits & Lavender Sugar

For the lavender sugar just mix 1kg/2lb 4 oz caster sugar with two teaspoons of lavender flowers. I didn't have a jar big enough so I halved the ingredients and put them into this Kilner jar, the lavender infused sugar should keep well for up to six months. Next year instead of buying culinary lavender flowers I want to try to harvest them from home-grown plants.

Lavender Shortbread

Ingredients

125g/4oz butter

55g/2oz lavender infused caster sugar

180g/6oz plain flour

Icing sugar/optional... I just used caster sugar

Set oven to 190/375f/gas 5

Beat the butter and sugar together until smooth

Stir in the flour to get a smooth paste. Then roll out the paste to 1cm/half inch thick

Cut to any type of shape you like sprinkle with icing sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15 - 20 minutes or until pale golden brown

Set aside to cool on a wire rack

Mine came out slightly too golden so I would start having a peak in the oven after 10 minutes if you like them the colour of the shop bought stuff. These tasted even better the next day. What I liked about the recipe was the minimal amount of ingredients needed to produce something so scrummy.

9 comments:

HI Deb...Long time no post hahaha!! Great to see one from you, and a good one !!I am very interested in this..I have a large lavendar patch, so this coming summer I would like to try this ...my daughter especially would love this..I am going to copy your recipe and make sure she gets one too!!A cup of tea...and Lavendar Shortbread ...sound great!!

I think this sounds delicious! I'm going to have to see where I can buy some food grade lavender. In fact, I'm going to Washington state (here in the U.S.A) in a couple of weeks and near Port Angeles, where my sister lives, there is a lavender farm. I'll bet I could find it there! Will let you know. (I do love shortbread with a cup of tea.)